This pie is VERY rich!
Rich Chocolate Pecan Pie
(From the Food Network)
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
If that isn't sweet enough for you, throw some vanilla ice cream on top too.
Make dental appt.
White Castle Stuffing
10 White Castle hamburgers,
Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth
In a large mixing bowl, tear the White Castle
hamburgers into pieces and add diced celery and
seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes
about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each pound of
turkey, which will be the equivilent of 3/4 cup
stuffing per pound.
Hotel Roanoke (Virginia) Peanut Soup
2 quarts chicken broth
1 pint peanut butter
1 small onion, diced
1/2 cup ground peanuts
1/4 pound butter
1/3 tsp. celery salt
2 ribs celery, diced
1 tsp. salt
3 Tbsp. flour
1 Tbsp. lemon juice
Melt butter in a stockpot and add onion and celery. Saute for five minutes. Do not allow to brown. Add flour and mix well. Add hot chicken broth and cook for 30 minutes. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Sprinkle ground peanuts on soup just before serving. Serves 10.